I think I've been searching my whole life for a legitimate dinner to cook that tastes like hot chicken fingers. I've searched high and low. Lo and behold, I found it! Woohoo! One more perk... it uses a condiment that has both my married last name and my maiden name: Frank's Redd Hot. How many people can say that? Okay, I did add an extra D on "Red" but still. Both names are there. "Hot" could apply as well since it's in the middle of summer, and in my town, I always am hot... always. Could you imagine if some other people's last and maiden names would be a condiment? Hagfeldt's VanBeveren Ketchup. Nope. Albert's Stenquist mustard? No, ma'am. Todd's Gubler Mayonnaise? Ha! I wish that existed! I'd buy it all the time.
I found this recipe a couple issues back in the Taste of Home magazine. It's a similar idea to chicken cordon bleu, in that you flatten out the chicken breast and roll up something delicious in the middle. This was great. The original recipe called for Blue Cheese in the center, which would be amazing. I didn't have any on hand, so I used mozzarella, and it turned out delicious. The Red Hot flavor wasn't too overbearing, but you will get little patches of intense bursts of hotness. I loved it! And do you see that stream of cheese exiting stage right? Amazing.
source: Taste of Home magazine August/September 2011
4 boneless, skinless chicken breasts
3/4 t salt
1/2 t pepper
1/4 c crumbled blue cheese (or chunks of mozzarella)
1/4 c Frank's Red Hot
2 T mayonnaise
1 c crushed cornflakes
Preheat the oven to 400 degrees.
Place a piece of plastic wrap over the chicken (shiny side up) and beat it senseless until it is flattened out to about 1/4 inch thick. Flip it over, season it with salt and pepper, and place the cheese near the widest part of the chicken.
Bask in its glory.